Cauliflower and Cream Cheese Soup

Cauliflower and Cream Cheese Soup

1 medium head cauliflower, cut into small florets
3 cups chicken stock
220g cream cheese
3/4 cup cream
3/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh chervil to garnish

Bring stock and cauliflower to the boil in a large saucepan. Reduce heat and simmer for 20 minutes or until cauliflower is soft. Process stock and cauliflower with cream cheese in a blender until smooth. Return cauliflower puree to the saucepan. Add cream, nutmeg and seasoning. Heat through and serve garnished with fresh chervil.

Serves: 4 large soup bowls

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